Fermentation salt & brine

Salt by percentage for kraut and pickles — the ratio that lets the right bacteria win.

Result

MethodDry salted (kraut, kimchi)

Weight of vegetables (or water, for brine)2000 grams

Salt2 %

Salt to use

40.0 g

1.41 oz

In teaspoons (fine sea salt, approx.)

6.7 tsp

Approximate — salt crystal size varies hugely. The scale is the real answer.

Safety margin

In the working band

Ferment at

65–72°F

Warmer is faster and sloppier; colder is slower and crisper.

Target pH

Below 4.6, heading to ~3.4

A sound kraut crosses 4.6 within the first few days. That line is the same one that decides water bath vs pressure canning.

What this will not do

Use non-iodized salt without anti-caking agents. Iodine inhibits the bacteria you want; anti-caking agents cloud the brine.
Keep everything under the brine. Vegetables exposed to air are where mold and kahm yeast start. A weight is not optional.
Fermenting is not canning. A finished ferment is a refrigerated or cold-stored product. If you intend to can it shelf-stable, that's a separate tested process.

The full build and the reasoning are in Chapter 36 of the guide.